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1 cup chocolate cookie crumbs
1 Tbsp. sugar
3 Tbsp. melted butter
Combine in small bowl and press in bottom and 3/4" up side of an 8" springform pan. Set aside.
2 8-oz. pkg. cream cheese, softened
2/3 cup sugar
1 tsp. vanilla
1/4 cup heavy cream
1 Tbsp. flour
2 2-oz. Snickers bars, chopped
In large bowl, mix cream cheese, sugar, eggs and vanilla until smooth. Add 1/4 cup cream and the flour and beat for 2 minutes. Spoon half into prepared crust in the springform pan. Sprinkle with the chopped candy bars, and cover with rest of cream cheese mixture. Cover top of springform pan with foil.
Place rack in bottom of 5-quart crockpot and place springform pan on top of the rack. Cover crockpot and cook on high for 2-3/4 to 3 hours, until the cheesecake is set. Remove cover and let cheesecake cool in the crockpot until cold enough to handle. Remove and cool 1 more hour, then refrigerate overnight.
3/4 cup chocolate chips
2 Tbsp. heavy cream
1 Tbsp. light corn syrup
1/3 cup chopped pecans
In small saucepan, combine chocolate chips, cream, and corn syrup and heat until melted and smooth, stirring frequently. Pour over the cold cheesecake, sprinkle with pecans, and chill again until chocolate is set. 8-10 servings